Udo Hirsch, Second Part , Vineyards, October 2020
In this second part I will show some photographs from our work in the vineyards. I also will tell about our method for producing Natural Wine.
As a reminder. Our plan is to make Natural Wine with only little investment, with a simple workprocess and without need for high level industrial and chemical knowledge. We are producing 5000 – 6000 bottles of wine each year, sufficient to provide a normal income for a family of 6 person. And very important, we try to save a number of rare Anatolian grapes which are on the edge of extinction
On the nortwestern and northern side of Hasan Dag are the grape gardens of some villagers. Nearly every familiy owns between 3 and 8 donüm ( 1 dönüm = o,1 ha). Here I found a number of up to 8 different grapes per garden, mostly Bulut, Dimrit, Kayseri Karasi, Sehir Alasi, Inek Memesi, Cavus Üzüm, Keten Gömlek and less common Kizil Üzüm, Koku Üzüm, Tas Üzüm and It Üzüm. Many of those grapes are used for to produce pekmez or for rasin, some are sold on the local market as table grapes, some others are used for making wine and raki.
Because we are interested in saving rare grapes, we started to plant them in our grape garden. According to regional traditions vines are planted in a bush shape (Gobelet) with a distance of at least 1,5 meter
Our vine cuttings should be at least 60 cm long for to plant them deep into the dry tuff soiI. It is important that the cuttings have a little piece of the 2nd years wood. This helps the vine cuttings to produce roots easy and quick.
Only the half of the deep planting hole will be filled with volcanic soil. The upper part will stay open for some weeks. Here we can water the young vines during July and August and at the same time prevent the vines forming roots in this upper part.
“Göz acmak” translated “open the eye” is a Cappadocian tradition.
This work starts at the end of February, beginning of March. We take the soil directly around the vine 20 – 30 cm deep away. During the wet winter month roots which have grown around the upper part of the vine should now dry out. This is also the time for pruning the vines.
After 6 weeks the roots become dry and the tuff soil is again piled up around the vine. With this laborious handwork the vine is forced to go deeper with its roots in order to find enough water.
But this work has also other advantages. It deprives the livelihood of Phylloxera, the most dangerous insect for grape vine. This pest feeds mainly on roots which grow directly under the surface of the soil. Our grape vines are free of Phylloxera and do not grow on American rootstock but on their own rootstock.
Two of our grapes are resistent against mildew. Some of our other grapes may show some signs of mildew after a longer rainfall of several days. But only twice within 10 years we protected our grapes with an extract from the horsetail plant. The climate and soil is so dry, that this illness does not spread. Some other owners in our neighborhood are using somtimes sulfit as a prophylactic treatment.
In my first presentation I explained already why, despite of 5-6 month without rain, we do not need to water our grapes (exceptions are young plantations). Most of the grape yards are on places were water from the volcano flows underground. Here we have reactivated two old unused grape gardens and have started to replant them.
Over the summer month our “Üzüm Usta” (grape master) looks time by time for the grapes. He may break out some leaves if they grow too dense, mainly as a method of defence against meldew.
This year we started with the harvest already in the first week of September. 10 years ago we started in the middle of October !
Different grapes mature at different times. I often measure the sugar contend of grapes with an refractometer, but I decide about the time of harvesting with the help of my taste.
Sometimes I have a problem with it. In years with long and strong sunshine the northern site of the grape bunch is still unripe when the southern side is already becoming dry and brownish. By than to decide for the harvest, judging with my taste is difficult.
We pick the grapes by hand and transporting them in 20 kg plastic boxes to our wine cellar.
About the following processing of our grapes I will tell you in my next contribution.
Our vine yards are on the flanks of the volcano Hadan Dag in 1500 meter altitude. During summertime the temperature rises between 30 and 40 °C and they fall in winter down to minus 20 C°
The very loose tuff soil is rich in minerals. Our vines are Phylloxera free and grow on their own rootstock. Mildew appears rarely and because of the long dry period only for a few days.
The biological diversity is quite high, but the smal wild plants have only a short growing and flowering period. So keep in mind, the higher the diversity the less you need to think about pests and diseases.
13. April 2019 IV Dionysos Symposium Gelveri – Manufactur
Sabiha Apaydin und Hacer Özkaya degustieren die drei besten Weine von den autochthonen Trauben Tas Üzüm, Keten Gömlek und It Üzüm.
Zum Dionysos Symposium 2019 wurden alle Weine von 2017 und 2018 die noch in den Küps lagern degustiert und diskutiert.
- Dezember 2018 “Karakterre” Weinmesse in Wien
Hier sieht man gut welche Weine auf dieser besonderen Messe präsentiert wurden
Entsprechend war die Begeisterung groß
Hacer freut sich über den Zuspruch den wir für unsere Naturweine erhalten.
Oktober 2018 Zum Reifen unserer Weine
In einer unserer Höhlen unter dem Haus haben wir für besondere Weine einen kühlen Platz zum Reifen eingerichtet.„How to make Natural Wine“ weiterlesen